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Leek Quiche with Chickpea Pasta
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
6 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Boiled Chickpeas1 cup
- Rice Flour1/2 cup
- Oat flour1/3 cup
- Sunflower oil3 tablespoon
- Water2 tablespoon
- Salt1 teaspoon
- Tofu400 g
- Raw unsalted cashew nuts100 g
- Water1 cup
- Sliced Leek2 unit(s)
- Sliced Chives1/2 unit(s)
- Nutritional Yeast1 tablespoon
- Apple Cider Vinegar1 tablespoon
- Olive oil2 tablespoon
- Salt1/2 tablespoon
- Beat the chickpeas in the processor until you get a thick paste.
- Transfer the dough to a large bowl, add the flour, oil, two tablespoons of water and salt and mix well so that they are incorporated.
- Line a removable bottom mold and bake at 160ºC for 7 minutes.
- For the filling, break the tofu into smaller pieces and place in a blender with the chestnuts, water, yeast, olive oil vinegar and salt. Beat until you get a uniform mixture. If necessary add more water.
- Transfer the tofu cream to a bowl, add the leeks and chives and mix well. Adjust the salt and spread the mixture over the chickpea base.
- Bake at 200º for 20 minutes, or until golden. If desired, place the oven on the grill function and leave the quiche for another 5 minutes to create a gratin effect on top.
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